★★★★★

Slow Cooker Tequila Chicken Tacos Recipe

Looking for a fantastic dinner idea? These Tequila Chicken Tacos are made in the slow cooker and topped with fresh pico de gallo and jalapeno cream!

These Tequila Chicken Tacos are made in the slow cooker and topped with fresh pico de gallo and jalapeno cream!

Why this Recipe is Best

Going out to dinner with me, you can always count on me to order tacos. Usually my choice would be Fish Tacos. Mainly because I love the sauce and fixins they put on it!

So today, instead of fish tacos, I’ve got a delicious Tequila Chicken Taco recipe. Here’s the best part…the chicken is made in the slow cooker and simmers away all day long.

I used my pico de gallo recipe to add some fresh toppings to these tacos!

And a homemade jalapeno cream sauce gives this dish that “bite” you want!

These Tequila Chicken Tacos are made in the slow cooker and topped with fresh pico de gallo and jalapeno cream!
These Tequila Chicken Tacos are made in the slow cooker and topped with fresh pico de gallo and jalapeno cream!
Yield: serves 8

Tequila Chicken Tacos

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Easy, slow cooker Tequila Chicken Tacos with a fresh pico de gallo and jalapeno cream topping!

Ingredients

For the chicken:

  • 2 lb boneless, skinless chicken breast
  • 2 limes, juiced
  • ½ cup tequila
  • 1 teaspoon garlic salt
  • ½ teaspoon ginger
  • 1 ½ teaspoon cumin
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons soy sauce
  • 2 teaspoons honey

For the toppings:

  • 3 cups fresh pico de gallo
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 lime, juiced
  • 1 jalapeno, finely diced and seeded
  • ¼ teaspoon dill
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • tortillas

Instructions

  1. In a large slow cooker, place chicken breasts in bottom. In a small bowl, combine lime juice, tequila, garlic salt, ginger, cumin, apple cider vinegar, soy sauce and honey. Whisk together and pour over chicken.
  2. Cover crockpot and cook on low for 6 hours.
  3. Prepare pico de gallo ahead of time to serve on tacos.
  4. In a small bowl, combine mayonnaise, sour cream, lime juice, jalapeno, dill, paprika, cumin and chili powder. Whisk until fully blended. Cover and refrigerate 4 hours or more.
  5. To serve: shred chicken in large chunks. Place in middle of tortilla. Top with fresh pico de gallo and spoon some jalapeno sauce over the top. ENJOY!

Nutrition Information:

Yield:

8

Serving Size:

1 taco

Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 770mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 37g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 1, 2018

Comments & Reviews

  1. Hi Aimee,
    I really appreciated to you on this. I want to draw your attention toward a wonderful article based on “Crock Pot Chicken Tacos ”. Go ahead and check more information at https://craftbuds.com/crockpot-chicken-tacos-with-peach-pineapple-salsa/

  2. I wish you could have seen my face when I scrolled to the picture, lol. These look amazing! We’re in the never-ending move right now, but I’m so incredibly ready to get back into planning legit meals. No offense, to pizza rolls, but I think we’ve all had enough of that. These are definitely on my menu!

  3. Aimee, I just found this recipe on Pinterest (suggested to me by Pinterest 😉 and it sounds so yummy! Do you think the chicken and sauce would freeze well (separately of course)? I seem to have developed a second job cooking and freezing for the child who’s away at college 🙂

    1. You can definitely freeze the chicken. I would make the sauce fresh though! So glad you found me 🙂

  4. Oh I love Mexican food, these look fantastic Aimee! I can’t wait to try this! 

  5. These tacos look amazing and you are a genius!! 🙂 If the hubby won’t take you out, just refuse to make dinner. Throw a tantrum. It always worked with the kids, right? Lol. I would love these for dinner tonight!! 

  6. Could you suggest a substitute for the tequila? I don’t cook with alcohol, but these do sound delicious.
    Thanks!

  7. Totally wish I had a couple of these bad boys right now! Love the tequila spike 🙂

  8. These tacos sound delicious! Usually I just do basic shrimp tacos, but I can totally get behind these flavorful chicken ones.

  9. I love making tacos using my slow cooker and am always looking for new flavor combos so this sounds great!

  10. I seriously love any dish that you can make in a slow cooker! What a time saver! I call my slow cooker the “magic time machine”.  You just put the ingredients in, walk away, and return later to find an amazing flavorful meal! I love your make ahead tips, those are so helpful for me since I work two jobs – definitely got to plan ahead! Great recipe!

  11. I love tacos a lot too, but I almost never order them out because we eat them all the time around here!  Love the flavor combo you have going on in these colorful tacos.  And that jalapeño cream sauce…YUM!!!

  12. I think I could eat ANYTHING that has jalapeño cream sauce on it!  Starting with these tacos sounds like the best plan though.  🙂

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